Sundae Cheesecake Bars Recipes

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SUNDAE CHEESECAKE BARS



Sundae Cheesecake Bars image

No ice cream required to make these Sundae Cheesecake Bars. But thanks to cream cheese, sour cream and whipped topping-there's no shortage of creamy!

Provided by My Food and Family

Categories     Dairy

Time 2h

Yield 30 servings

Number Of Ingredients 13

9 graham crackers, finely crushed (about 1-1/2 cups)
3 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/2 cup sour cream
1/4 cup milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 eggs
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
1 oz. BAKER'S White Chocolate
12 maraschino cherries, drained, chopped
1/4 cup chopped pecans

Steps:

  • Heat oven to 350ºF.
  • Mix graham crumbs and butter until well blended; press onto bottom of 13x9-inch pan. Bake 5 min.
  • Beat cream cheese and sugar with mixer until well blended. Add sour cream and milk; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spread over crust.
  • Bake 30 min. or until center is almost set. Run knife around edge to loosen from pan; cool.
  • Microwave COOL WHIP and chopped chocolate on HIGH 1-1/2 min. or until chocolate is melted, stirring after 1 min. Cool 15 min. Meanwhile, melt white chocolate as directed on package.
  • Spread COOL WHIP mixture over cheesecake; top with cherries and nuts. Drizzle with melted white chocolate. Refrigerate 1 hour.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.5821 g, Sugar 0 g, Protein 2 g

STRAWBERRY CHEESECAKE SUNDAES



Strawberry Cheesecake Sundaes image

Ice cream sundae or cake? Go ahead and have both! This cool creation tastes like frozen strawberry cheesecake, without the trouble of making a crust. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 cup sliced fresh strawberries
1 tablespoon sugar
3 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 tablespoon 2% milk
1-1/3 cups vanilla ice cream
2 tablespoons graham cracker crumbs
Dash ground cinnamon

Steps:

  • In a small bowl, combine strawberries and sugar; set aside. In another bowl, beat the cream cheese, confectioners' sugar and milk until smooth., Spoon ice cream into two dessert dishes; layer each with 1/4 cup strawberries. Top with cream cheese mixture and remaining strawberries. Combine cracker crumbs and cinnamon; sprinkle over sundaes.

Nutrition Facts : Calories 446 calories, Fat 25g fat (15g saturated fat), Cholesterol 86mg cholesterol, Sodium 218mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 2g fiber), Protein 7g protein.

SUPER-CHOCOLATE SUNDAE CAKE BAR



Super-Chocolate Sundae Cake Bar image

Death by chocolate made easy: We use a boxed cake mix and good-quality, store-bought ice cream as the base for these build-your-own sundaes. The homemade chocolate sauce is super easy to make.

Provided by Food Network Kitchen

Categories     dessert

Time 6h15m

Yield 12 to 16 servings

Number Of Ingredients 13

Cooking spray, for coating aluminum foil
1 box chocolate cake mix for two 9-inch rounds (or your favorite flavor)
1/3 cup vegetable oil
1 large egg
5 cups chocolate ice cream, softened
1 1/2 cups cold heavy cream
1 tablespoon sugar
4 ounces semisweet chocolate, broken into large chunks
3/4 cup heavy cream
1/4 cup corn syrup
3 tablespoons unsalted butter
1/8 teaspoon kosher salt
Suggested toppings: chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels

Steps:

  • For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray.
  • Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky, and then pat into the prepared pan.
  • Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely, about 1 hour.
  • Spread the softened ice cream over the cake in an even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
  • For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher.
  • Let the cake stand at room temperature for about 20 minutes before serving.
  • Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread the whipped cream over the ice cream layer to cover.
  • Use the foil to lift the cake out of the pan and place on a serving platter. Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels.

SUNDAE CHEESECAKE BARS



Sundae Cheesecake Bars image

This creamy cheesecake is spread with a layer of chocolate, topped with chopped cherries and pecans, and then drizzled with white chocolate.

Provided by Allrecipes Member

Time 15m

Yield 30

Number Of Ingredients 13

9 each HONEY MAID Honey Grahams, finely crushed
3 tablespoons butter, melted
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
⅓ cup sugar
½ cup BREAKSTONE'S or KNUDSEN Sour Cream
¼ cup milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
2 large eggs eggs
1 ½ cups COOL WHIP Whipped Topping (do not thaw)
4 squares BAKER'S Semi-Sweet Chocolate, chopped
1 square BAKER'S White Chocolate
12 cherries maraschino cherries, drained, chopped
¼ cup chopped PLANTERS Pecans

Steps:

  • Heat oven to 350 degrees F.
  • Mix graham crumbs and butter until well blended; press onto bottom of 13x9-inch pan. Bake 5 min.
  • Beat cream cheese and sugar with mixer until well blended. Add sour cream and milk; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spread over crust.
  • Bake 30 min. or until center is almost set. Run knife around edge to loosen from pan; cool.
  • Microwave COOL WHIP and chopped chocolate on HIGH 1-1/2 min. or until chocolate is melted, stirring after 1 min. Cool 15 min. Meanwhile, melt white chocolate as directed on package.
  • Spread COOL WHIP mixture over cheesecake; top with cherries and nuts. Drizzle with melted white chocolate. Refrigerate 1 hour.

Nutrition Facts : Calories 146 calories, Carbohydrate 13.6 g, Cholesterol 35.4 mg, Fat 9.8 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 5.3 g, Sodium 143.8 mg, Sugar 31.4 g

BROWNIE SUNDAE CHEESECAKE



Brownie Sundae Cheesecake image

Make and share this Brownie Sundae Cheesecake recipe from Food.com.

Provided by Pinay0618

Categories     Cheesecake

Time 2h

Yield 12 serving(s)

Number Of Ingredients 17

1/2 cup butter, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup hershey's cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
45 vanilla wafers, crushed to crumbs
6 tablespoons powdered sugar
6 tablespoons hershey's cocoa powder
6 tablespoons butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla extract
4 eggs
1/4 cup chocolate-peanut butter ice cream topping

Steps:

  • Heat oven to 350. Grease 8 or 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completley in pan on wire rack.
  • Combine all crust ingredients and press onto bottom and up sides of a 9-inch springform pan. Bake 8 minutes at 350.
  • Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Pour batter into prepared crust.
  • Cut cooled brownies into 3/4-inch pieces and sprinkle over cheesecake batter, gently pushing them down into the batter. Drop peanut butter topping by teaspoonfuls onto surface of cheesecake. With knife or metal spatula, swirl gently through batter for marbled effect. Bake 50 to 55 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan; cool.
  • Cover and place in refrigerator until chilled through, about 4 hours.

Nutrition Facts : Calories 703.5, Fat 47.4, SaturatedFat 27.4, Cholesterol 224.5, Sodium 480.3, Carbohydrate 62.4, Fiber 2.3, Sugar 37.8, Protein 11.5

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